To Make in Advance: Cook sauce as directed. Cool and store in the fridge for up to two days. To reheat, add back to a medium pot along with 1/2 cup milk and gently reheat over medium-low heat, stirring constantly.
- 8 ounces baby cremini mushrooms, sliced
- 8 ounces small shiitake mushrooms, sliced
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 pound fettuccine, spaghetti, or your favorite pasta
- 1/4 cup chopped fresh parsley, to garnish
1 Cook the mushrooms: Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).
2 Add the flour: Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.
3 Make the sauce: Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.
4 Make the pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
5 Serve: Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.